On Ciuchi’s second anniversary in our home, we disregarded the part of the detox connected to all types of nuts (yes, the detox was difficult!) and baked her a fine dessert (there were still strawberries available; we had strawberries until December anyway!). She runs the entire house, so she deserves everything! ♥

Use and shape as follows—

🥄 The shells

1 & ½ tbsp of psyllium seeds -> 5’ in 2 tbsp of hot water

60g gluten-free oatmeal

30g tapioca flour

a pinch of sea salt

30g Cajoont

1 tbsp of apple vinegar

Knead • Divide into 6 tartlet moulds • Cover with baking parchment • Place baking beads above • Bake for 25’ at 170°C

🥄 The filling

1 x Caju Fresh from NoMoMoo (the star ingredient)

4 tbsp of maple syrup

an organic lemon’s zest

🍓 Decorate with strawberry slices

May you live long, Ciuchi! ♥

P.S.

You can fill the above tartlets with chocolate and decorate them with raspberries; they are delicious!

🥄 Filling 2

140g vegan chocolate

50g Cajoont

10g Svmântână

100g raspberries

15g almond flakes

It is easy: melt the chocolate (bain-marie); then, mix in the cashew butter and sour cream from NoMoMoo. Fill the tartlet shells. Decorate with raspberries; the almond flakes are such a nice addition.

If there’s a dish I baked most last summer (even at the beginning of fall), this was it! It was even appropriate during our detox (or I made it so)! The cherry tomatoes you're using must be delicious!

The ingredients needed for a round baking pan of Φ 22 cm are:

(for the) FILLING

350g cherry tomatoes

1 teaspoon of dried thyme

1 & ½ tbsp of maple syrup

15g butter

+ 1 medium onion

+ 1 tbsp of butter

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

Wash the cherry tomatoes and place them in the baking pan. Sprinkle the thyme. Pour over the maple syrup. Cut out small pieces of butter and sprinkle them all over the cherry tomatoes.

Place the baking pan in the preheated oven for 14 minutes at 190°C.

Then, let it cool.

Meanwhile, clean the onion, chop it, and fry it in butter. Then, add it over the cherry tomatoes.

Make the crust using the recipe here.

Roll out the crust and cover the cherry tomatoes, ensuring you tuck the dough under the tomatoes.

Bake it in the preheated oven for 20 minutes at 170°C.

It was, in fact, my birthday cake. I hope you like it! (I tried it in summer when the tiny Cancerians turned 1 – and I used berries to decorate it.)

(for the) CRUST

1 tbsp of psyllium seeds

2 tbsp of (hot) water

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

1 tbsp of apple vinegar

a pinch of sea salt

(for the) FILLING

140g condensed milk

70g whipping cream

210ml milk

2 tbsp of tapioca flour

+1 large pear

3-4 strawberries

2-3 tamarind pods

Make the crust using the recipe here.

Let the crust cool.

Meanwhile, make the filling. Add all the ingredients to the pan and let the mixture boil.

Pour the filling into the crust; decorate with pear and strawberry slices and tamarind paste.

 Let it sit in the fridge for at least 2-3 hours. Then, savour it! ♥

One year and a half ago, I tried NoMoMoo's products for the first time. I got drawn to them before tasting them (I then understood why)! It was love at first bite! They are not only exquisitely made but also the most delicious vegan cheeses (and more!) I’ve tasted! They're made with soul and you can feel it!

So here I am, wholeheartedly trying to include them in a good-looking dessert.

It is still their season, so I chose peaches! Here’s what I got! [As I baked without lactose and eggs, I also wanted a gluten-free dessert.] Its star is NoMoMoo’s Cajoont Clasic; you’ll need one.

What to use?

FOR THE DOUGH

125g gluten-free oatmeal

35g tapioca flour

2 tbsp of brown sugar

a pinch of sea salt

115g Cajoont Clasic from the fridge

1 ice cube

2 tbsp of icy water

FOR THE FILLING

4-5 medium peaches

1 tbsp of brown sugar

1 tbsp of tapioca flour

10g Cajoont Clasic

+15g Cajoont Clasic to sprinkle over the galette

How to bake it?

Use a blender to mix all the ingredients for the dough in the specified order; you can knead them into a dough, too.

Spread the dough over a ceramic tart mould (use water and tapioca flour to help you do this); leave elongated pieces of dough on purpose.

A little elf helped me clean and cut the peaches into slices. Mix them in a bowl with the brown sugar, the tapioca flour, and 10g of Cajoont Clasic.

Then, place the peach slices next to one another on the dough; fold the elongated pieces of dough over the fruit slices.

In the end, sprinkle the remaining bits of Cajoont over the galette.

Bake it for 15 minutes in the preheated oven at 220°C.

How do I know if I like a dessert? When I crave another slice immediately after the first one!

I hope you’ll try it and agree. And that you’ll also go crazy for NoMoMoo’s Cajoont! 

P.S. To make it easier to bake this lovely galette, add one teaspoon of psyllium seeds to two tablespoons of spring water. Let the mixture sit for 5 minutes, then add it to the other dough ingredients. 

It was by far our favourite dessert during our end-of-spring detox.

What do you need for the ...?

DOUGH

3 tbsp of water

1 tbsp of flax seeds

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

a dash of vanilla bean

1 tbsp of apple vinegar

a pinch of salt

FILLING

3 big apples (chopped or grated)

some nutmeg

some (grounded) cinnamon

4 teaspoons of date sugar

15g butter

How to bake it?

First, let the flax seeds sit in water for 10-15 minutes.

Meanwhile, clean the apples, cut them, and chop them in a blender or grate them.

Add the apples to a pan and let them simmer with the nutmeg, cinnamon, date sugar, and butter. Mix when the butter melts and remove from heat. You’ll know when they’re ready because they’ll smell divinely.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the dash of vanilla bean, the apple vinegar, and the salt. Mix in the flax seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling.

Bake for 25 minutes at 160°C in the preheated oven.

I served it alongside a cooling sour cherry sorbetto made by Marcel on a torrid day.

In May-June, we went through a rigorous detox. It is hard to cook when you are not even allowed – on top of lactose-, sugar-, egg-, and gluten-free ingredients – nuts, very sweet fruits, beans, peas, chickpeas, or cornmeal.

This is one of the desserts put together back then using

100g flaxseed flour

30g tapioca powder

3g baking powder

350ml water

3 tbsp flaxseeds

20ml flaxseed oil

50g date syrup

35g cocoa powder

20 raspberries

Mix all the ingredients in the order mentioned above.

Pour the batter into a 20x20 cm baking pan.

Place the raspberries on top.

Bake at 160°C for 30 minutes.

Enjoy!